Zing Salad -- how do they do it?

[Guest guest]

Hi everybody, I'm pretty new here and have several different vats of

things going. I'm trying to copy the excellent Vegi-Delite Live Zing

Salad from Rejuvenative foods and can't come even close.

http://www.rejuvenative.com/catalog_vd.htm.

It's so fresh and zingy. They ferment it for less than a week and

use no salt, whey or vinegar. How is this possible? Something to do

with the temperature? I mean this stuff is really fresh, crunchy --

almost effervescent.

Here are the ingredients and a blurb from the site:

" Ingredients: Cabbage, Beets, Carrots, Lemon, Dill, Garlic

Our famous Vegi-Delite Live Zing Salad is made from fresh, raw

vegetables that are ground up, put into a stainless steel container

and left to culture for five to seven days. No water, salt or

vinegar is added. Our Live-zing salad is cultured and not

pasteurized, therefore it has healthful lactobacilli and enzymes

that create a characteristic cultured aroma and may cause expansion.

If it expands, it's still great. Just keep it refrigerated - but do

not freeze. "

They have other great stuff -- an excellent sauerkraut and Kimchee.

Here's the main page: http://www.rejuvenative.com/

~Robin